Sweet & savory country cooking from my table to yours!


Vanilla Cream Cake with Strawberries

This Vanilla Cream Cake with Strawberries combines vanilla cake, fresh juicy strawberries, and a creamy whipped cream cream cheese filling.  It’s also super easy to make!  It’s a refreshing, light, and a great summertime dessert!

I made this recipe a few weeks back and decided to update my original post with some new pictures.  However, it was a very sunny day, and I actually ended up struggling with lighting issues, as you can see.  I had an overabundance of light in every direction… so be it.  I pondered for a few weeks now, on whether or not to post it, and I finally decided to go for it, since it’s such a delicious cake, and it’s the taste that counts, right?

I originally created this recipe after a friend of mine mentioned that she might want to enlist me to make a cake with strawberries for a birthday in her family.  Therefore, I decided to start playing around in the kitchen.  I wanted a cake with a rich flavor, I decided to make a cake batter using some homemade whipped cream, cake flour, and pure vanilla which resulted in a very soft and flavorful cake.  For the filling, I combined more whipped cream, cream cheese, and real butter, and added in some sugar for sweetness.  I tucked fresh strawberries away inside the light and creamy filling between each layer and stacked a few on top.  The result was layers of soft vanilla cream cake, layered with fresh strawberries and a wonderful light and creamy filling.


The cake filling starts with cake flour.  Cake flour has been sifted more times than regular all-purpose flour and it sifted to a finer texture.  If that wasn’t enough, I sifted it again with the other dry ingredients.  See how light and fine-textured it is?  This creates a cake that is a little more light and airy.  If you want to lighten up the texture of something such as a dense pound cake, you can use cake flour.

If you don’t use cake flour on a regular basis, chances are you aren’t going to have any in your pantry, but don’t worry.  It’s so easy to make your own, and you can make just 2 cups or whatever amount you need for a recipe.  See my post on Homemade Cake Flour Substitute.

I whipped up some fresh whipping cream and folded it into the cake batter.  There’s no butter, sour cream, oil, or buttermilk in this cake, only pure whipping cream, vanilla, and eggs.  I wanted the pure taste of vanilla to shine through in this cake, and I was so impressed with the results.

For the filling, I whipped up more whipping cream and added it to a bowl with beaten cream cheese, vanilla, and sugar.  This filling is SO delicious, and the cream cheese helps to stabilize the whipped cream.

I slathered lots of filling and fresh strawberries between and on top of the layers.

This recipe is SO easy to make and it’s the perfect Summer dessert.  You can also substitute any fruit in this recipe, such as fresh peaches, blueberries, blackberries, or a mixture of several.

If you love strawberries, you might want to check out this recipe for Fresh Strawberry Glaze Pie, another great Summer recipe!

Recipe originally posted in May 2016.


Strawberries and Cream Cake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40


This cake combines vanilla cake, fresh juicy strawberries, and a creamy whipped cream/cream cheese filling.  It’s a refreshing, light, and a great summertime dessert!



For the Cake

  • 2 1/4 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla
  • 1 1/2 cups heavy whipping cream

For the Filling

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 package cream cheese, 8 ounce, softened
  • 1 stick real butter, softened
  • 2 teaspoons pure vanilla extract

For the Fruit

  • 1 quart fresh strawberries, sliced


  1. Preheat oven to 350 degrees.

For the Cake

  1. Grease and and lightly flour two 9″ rounds of wax paper and the sides of two 9″ cake pans.
  2. Mix the dry ingredients together in a medium bowl and set aside.
  3. In the bowl of a stand mixer, using the whisk attachment, whisk the whipping cream on high speed until stiff peaks form and set aside.
  4. In a separate bowl of a stand mixer, using the paddle attachment, mix the eggs on medium speed, until they are very light and lemony in color. Add the sugar and vanilla and mix for about one minute on medium speed.
  5. Add the dry ingredients and mix just to incorporate.
  6. Lightly fold in the whipped whipping cream on low speed or with a spatula.
  7. Divide batter evenly between the two prepared cake pans. Bake for approximately 20 minutes until a toothpick inserted into the center of cakes comes out with moist crumbs on it.
  8. Let cakes set for about 5 minutes. Run a knife around the edges of cakes and invert them to a cooling rack. Peel the wax paper from the bottoms of cake layers and let cake layers cool completely.

For the Filling

  1. In the mixing bowl of a stand mixer, using the whisk attachment, whisk the whipping cream and powdered sugar on high speed until stiff peaks form and set aside.
  2. In a separate bowl, using the paddle or whisk attachment, mix the cream cheese and butter together on medium speed, until very light and creamy, and there are no lumps remaining in the cream cheese. Mix in the vanilla.
  3. On low speed, lightly fold in the whipped cream from the first bowl.
  4. Slice the cooled cake layers horizontally, using a serrated knife or cake leveler.
  5. Place the first cake layer, cut side up, on a cake plate. Spread one fourth of the filling over the layer, then one fourth of the strawberries, and repeat ending with a layer of filling and one fourth of the strawberries stacked loosely on top of the cake.
  6. Refrigerate until ready to serve.


  • Additional strawberries can be used for garnish if desired, and blueberries are a great addition to the strawberries.
  • Try this cake with fresh peaches when they are in season. It is excellent!


  • Serving Size: 12